Had some extra spaghetti squash from my “Almost Pho” meal and decided to incorporate it into this weeks frittata. TOTAL SUCCESS! Carbs, far & protein…balanced enough for me!

  • 1 dozen eggs
  • 2 cups spaghetti squash (cooked)
  • 6 pieces bacon (un-cooked & cut into bits)
  • Sea salt and black pepper to taste
  1. On low heat, cook the bacon in a oven-proof skillet until crisp.
  2. While the bacon is cooking, whisk together the eggs , salt & pepper, set aside.
  3. Turn the heat up to high; add spaghetti squash to the skillet and cook for 2 minutes
  4. Pour the egg mixture onto the bacon and spaghetti squash and set the heat to low and cook for 5-6 minutes.  Make sure the heat is not too high, otherwise the eggs will burn.
  5. Once the eggs look mostly cook, place skillet in the oven under the broiler and cook on high for 5 minutes, or until the eggs are cooked.
  6. Remove from the broiler and slice.


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